A plum’s tendency toward tartness fades when grilled because the process draws out its sugary side.

Ask your butcher to place thin slices of cured meat on deli paper so it won’t stick together.

Asparagus only needs a minute or two on the grill.

For the best tomato-orange marmalade sauce—used to sweeten spicy meatballs—make it two or three days ahead to let the flavors meld.

Slice of Heaven: Served with cured meats, mozzarella gets a lift with a sprinkling of chives, black pepper, sea salt, and extra-virgin olive oil.

Grill Master: Plums—all the more sweeter when grilled—counter the earthy asparagus and sharp balsamic vinegar drizzled over the dish. Prefer a traditional meal with an appetizer? Serve this as an opener.

Banner Dish: Coincidentally the same colors of the Italian flag—red, white, and green—this refreshing salad of beets, watermelon, feta, and arugula gets an edge with a purée of olive oil and cured black olives.